Description
This Easy Buffalo Chicken Pasta is a creamy, spicy, and cheesy dish perfect for a quick weeknight dinner. Tender shredded chicken is cooked in a tangy buffalo sauce and combined with pasta, cream cheese, and shredded cheddar and mozzarella for a rich and satisfying meal.
Ingredients
Pasta
- 1 pound Penne Pasta
Sauce
- 1 package (8 ounces) Cream Cheese
- 1/2 cup Buffalo Sauce (Frank’s Red Hot Wing Sauce)
- 1 cup Chicken Broth
- 1 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt
Chicken
- 1 pound Chicken breast or thigh, cooked and shredded
Cheese
- 1 cup Mozzarella Cheese, shredded
- 1 cup Cheddar Cheese, shredded
Optional Topping
- 1/4 cup Ranch or Blue Cheese Dressing
Instructions
- Cook pasta: Boil the penne pasta according to the package directions until al dente. Drain and set aside.
- Make sauce: In a large skillet over medium heat, combine cream cheese, buffalo sauce, and chicken broth. Simmer while stirring constantly until the cream cheese melts completely and the sauce is smooth.
- Season sauce: Add garlic powder and kosher salt to the sauce mixture and whisk well to ensure even seasoning.
- Add chicken: Stir in the cooked and shredded chicken breast or thigh, mixing thoroughly to coat the chicken in the buffalo sauce.
- Combine pasta and cheese: Fold the cooked pasta into the skillet with the chicken and sauce. Add the shredded mozzarella and cheddar cheeses and stir until the cheese melts and the mixture is creamy.
- Serve: Remove from heat and serve the buffalo chicken pasta warm. Optionally, drizzle ranch or blue cheese dressing over the top for added flavor.
Notes
- Use cooked chicken thighs for a juicier, more flavorful dish.
- Adjust the amount of buffalo sauce based on your preferred spice level.
- For a creamier sauce, add a splash of heavy cream or milk while melting the cream cheese.
- This dish pairs well with a side of celery sticks or a fresh green salad.
- Can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.